No campfire needed for s'more goodness.

Every year we go to this one picnic - we bring baked beans. Oh how so incredibly boring. Honestly. Anyone who knows me well enough knows I like to try new recipes and mix things up.
Since my "thing" is to bake - I decided to bake! (We brought the beans too - since they have become a "thing" as well.)
Cuties cupcakes are all well and good, cookies are fine, but whoopee pies, that's where it was at. S'more Whoopee Pies! I've had graham cracker crumbs sitting in my cabinet and Hershey bars - so this decision was pretty easy. Several times in the past I've caused fires making whoopee pies, but this time - picture-perfect, they baked beautifully. Half of the baked tops got a layer of melted Hershey Bars, the other a generous helping of marshmallow buttercream. Smooshed together - a s'more!
We brought them to the picnic before the cooking was done - half of them were gone before we even started lunch! They were a hit. The best part of baking is knowing people are enjoying what you've made. People were certainly enjoying these S'more Whoopee Pies looking for s'more. (How can you resist a pun?)
Next up, more whoopee pies. I feel like I've overcome my tendency to light them on fire - so what can we do next?! Let's bake up something wonderful.

S’mores Whoopie Pies
1/2 cup butter, room temperature
1 cup light brown sugar, packed
1 1/4 cup flour
1 1/2 cup finely crushed graham crackers (about 9 whole crackers)
1 1/2 tsp baking powder
2 eggs
1/2 cup plus 2 Tbsp milk
1 tsp baking soda
1 tsp vinegar
2 tsp vanilla
6 (full sized, 1.55 oz) Hershey Bars

Marshmallow Buttercream

Preheat oven to 375°
Line baking sheets with parchment paper.
Combine graham cracker crumbs, flour, and baking powder in bowl, set aside.
In a small bowl stir milk, vanilla, baking soda and vinegar together, set this aside also.
In mixer beat butter and brown sugar together for 2 minutes at medium speed.
Add eggs and continue to beat until incorporated evenly.
Turn speed to low and slowly add in flour mixture and milk mixture. Turn mixer up to medium and beat for an additional 1 minute.
Drop by heaping tablespoon sized portions onto lined baking sheet. Place the batter at least 2 inches apart, as the cookies spread during baking.
Bake 8-10 minutes until cookies are set.
Let cool on baking sheet for 3 minutes and then transfer to wire rack to finish cooling.
When all cookies are baked, melt chocolate bars in microwave on 50% power in 30 second increments, stirring after each 30 seconds. Continue until melted.
Flip half of the cookies over and spoon a tablespoon sized portion of melted chocolate on the bottom, spreading to the edge of the cookie.
Fill a piping bag or ziplock bag with prepared frosting and pipe frosting on the remaining, non-chocolate cookies. Leave room at the edge for the frosting to spread when sandwiched.
Top your frosting side with the chocolate side.
Store in an airtight container for up to 5 days, refrigerate if desired

Marshmallow Buttercream
1/2 cup butter room temp
1 cup Marshmallow Fluff
2 cups powdered sugar
2 Tbsp milk

Instructions:
Mix butter and Fluff until smooth on medium speed until smooth.
Slowly add in powdered sugar with mixer on low.
Add in milk and turn speed up to medium and mix until all combined and smooth.